TOMATO BISQUE

So what is tomato bisque and how is it different from a classic tomato soup? Tomato bisque is actually a twist on a classic tomato soup made with thickened cream mixture to create a smooth, hearty pair for your grilled cheese. A “Bisque” is a rich, thick, and creamy soup that is pureed into smooth consistency. We are most familiar with lobster bisque but tomato bisque is another one that is worth adding to your menu.

I make my tomato bisque a little different, it’s not just heavy cream added to tomato soup. This makes the soup into a truer bisque as opposed to creamy tomato soup. There is a little more work to it but the end result is unlike any other. It’s very rich and filling.

This soup is wonderful once the weather starts getting cooler. You can serve it with a grilled cheese sandwich, croutons (Parmesan croutons are the best), any other sandwich, or with a simple sprinkle of shaved Parmesan cheese on top.

HOW TO MAKE TOMATO BISQUE

**To make this soup you can either work with two pots or one step at a time in the same pot.

Preheat a large pot over medium heat and add canola oil. Saute onion until transparent and add minced garlic. Add tomatoes and crush them up with the spatula. Season in with garlic powder, salt, sugar, black pepper, and dried basil. Cover with a lid and simmer for about 15 minutes.

Use either an immersion blender or a food processor to blend the tomato mixture and set aside. In the same pot (or a separate pot) melt butter and whisk in flour until combined and slowly pour in milk and heavy whipping cream, while slowly stirring. I like to use a whisk because it blends flour in with milk much better.

Season the milk mixture with some salt and pepper and cook while stirring until it’s thickened. Once the mixture is thickened, you can pour in the tomato mixture and stir until smooth. Bring the mixture to simmer and cook for just a few more minutes covered with a lid.

HOW LONG DOES TOMATO BISQUE LAST

Properly stores, tomato bisque will last 3 to 4 days in the refrigerator. Make sure to store it an air-tight container that is plastic or glass.

Soup can be reheated in a microwave just make sure to cover the bowl with a microwave plate lid or with another plate turned upside down. This soup tends to splatter so covering the bowl will save you a lot of clean up.

If you need to reheat the whole batch of soup as opposed to just one serving, use a medium pot and reheat it over medium-low heat for about 10 minutes or until completely heated through.

CAN TOMATO BISQUE BE GLUTEN FREE

Yes, this soup is easily turned gluten free just by swapping out regular flour for gluten free all purpose flour. Some gluten free flour doesn’t thicken as well a regular so you may need to use one or two extra tablespoons of gluten free flour.

CAN TOMATO BISQUE BE DAIRY FREE

Yes, you can make this tomato bisque dairy free but the taste will be affected slightly. Butter can be substituted for the vegan I Can’t Believe It’s Not Butter substitute, or another brand you prefer.

Milk and cream can be substituted for a 13 oz. can of unsweetened coconut cream. Size of the can varies from brand to brand but they’re all about 13 oz. The taste of soup be slightly sweeter and it might have a mild hint of coconut.

Instructions

Preheat a large pot over medium heat and add canola oil. Saute diced onion until transparent and add minced garlic.

Add tomatoes and crush them up with the spatula (unless using crushed tomatoes). Add garlic powder, salt, sugar, black pepper, and dried basil. Mix well and cover with a lid. Let it simmer for about 15 minutes, stirring occasionally.

Use either an immersion blender or a food processor to blend the tomato mixture and set aside.

In the same pot (or a separate pot), melt butter and whisk in flour until combined and slowly pour in milk and heavy whipping cream, while slowly stirring. (I like to use a whisk because it blends flour in with milk much better.)

Season the milk mixture with some salt and pepper and cook while stirring until it’s thickened.

Once the mixture is thickened, pour in the tomato mixture and stir until smooth. Bring the mixture to simmer and cook for just a few more minutes covered with a lid.

Comments

Hi! I’m stopping by from the UBP! I’m always looking for new recipes so I can’t wait to check your recipes out! I love meeting new bloggers so stop by and visit to see how I am creating a healthy home for my family if you get the chance! I’m your newest follower!

This looks delicious…I have never made tomato soup but I think I could do this. It’s nice that it has the flour to thicken it. I love the title of your blog…it made me smile. :o) I’m your newest follower. Follow me back to my blog if you have time. ~Ann

I just had the most delicious Tomato soup at The Yard House restaurant this weekend. My husband said, you need to learn how to make that. I am going to try your recipe next week because he is traveling this week and see what he thinks. I found you at Flamingo Toes, and am excited to follow your blog.

This sounds really good and as soon as the first cool weather arrives here in the South I will be making it with toasted cheese. Yum, nothing better on the first cold day of fall.. My question is – do you drain the tomatoes or add the can juice as well? I am thinking add it but I want to make sure:)

This was so good!!! I seriously cannot say enough good things! Such an easy to follow recipie and such amazing flavor. Had this with some fresh bread to dip into it and it was the perfect pairing. I added a bit of fresh oregano to this as well and it came out so well. Will definitely be adding this to my list of go-to soups!

I can’t tell you how much I love this soup!!! This is my second day if eating it, and it’s even better after being in fridge overnight. As to blending, I intentionally kept it thick with lots of texture. Thank you!